Not only will you try amazing authentic cuisine and practice using your はし (hashi ・chopsticks), but meals at Mori no Ike are also an opportunity to learn new vocabulary and practice conversational Japanese with all of your new friends.
Our chefs excel at creating menus combining familiar flavors with adventurous fare. For lunch you might eat mabodofu, rice, green beans and orange slices, while at dinner you might savor tonkatsu, rice, cucumbers, salad and nectarines. Other favorites include temakizushi, curry rice, nikujaga and buttaniku no shougayaki. Beyond mealtimes, you can try treats like Pocky from the Village Store, visit the パン屋さん (panyasan・bakery) or try ice-cold かき氷 (kakigori・shaved ice)!
If you have food allergies, are vegetarian, or have other special dietary needs, just let us know. The chefs at Mori no Ike will be happy to provide authentic and delicious Japanese meals that suit your needs, and your counselors will be there to help you.
Japanese Simmered Squash
With harvest time approaching, try mixing up an old standard with this Japanese twist.
2 count – Kabocha Pumpkin (or Butternut Squash if you can’t find Kabocha)
3 cups – Dashi
2 Tbsp – Mirin
2 Tbsp – Light Soy Sauce
Wash the kabocha well, then cut it in half (be careful, because it is hard to cut!). Remove the seeds and then peel the kabocha, leaving a little of the peel. You want a mottled effect of bits of green and yellow. If you are using butternut squash, peel it all. Cut the kabocha into about 2 inch pieces. Put it all in a large sauce pan, bring it to a boil, lower the heat, then simmer until it is tender (about 15 to 20 minutes).